Baking
57 recipes
"Yummy yummy"- Patsy McCartney.
A great addition to an Indian meal, with wonderful textures and flavours.
To tick all the vegetable boxes as one complete side dish you could add large chunks of cauliflower in with the potato for the last few minutes of cooking and stir in a few handfuls of baby spinach at the end of braising with the potatoes.
Serves 4.V. GF. DF and Vg if swap the ghee for all oil. Freezes well.
Pictured: Aloo Ka Bhurta, Indian crushed potatoes
Ingredients
- 450g Sebago potatoes
- Salt to taste
- ¼ cup ghee*substitute half vegetable oil, half butter
- 1 tsp cumin seeds
- 1cm piece root ginger, peeled and finely chopped
- 2 green chillies, seeded and finely chopped
- ½ onion, diced
- ½ tsp ground turmeric
- 4 tomatoes, diced
- Juice ¼ lemon
- Coriander leaves, chopped - not too many they are a bit bossy
- Boil the potatoes in water until just cooked. Drain, peel and break up without mashing completely.
Method
Heat the ghee in a pan and add the cumin seeds. Add the ginger and chillies and sauté. Add the onion and fry well without colouring. Add the turmeric and tomato and cook well. Add a spoonful of water and continue cooking. Add the potatoes, then season. Mix well. If required, adjust the consistency with water. Finish with lemon juice and coriander leaves.
*Ghee is also known as clarified butter - you can buy ghee commonly in most supermarkets now or make your own as below. It is the process of separating the milk solids from the clarified butter and is very easy to do.
Clarified Butter/Ghee - Melt ½ C butter in a double boiler over simmering water. Remove from the heat and skim off the foam. Ladle clear butter into a bowl, taking care not to ladle any of the milk solids at the bottom.
Dietary preferences
- Vegetarian
- Gluten-Free with ingredient checks
- Vegan with substitutions
- Dairy-Free with substitutions
